Ingredients Jump to Instructions ↓

  1. 1 small cauliflower, cut into florets

  2. 1 head of broccoli, cut into florets

  3. 3 medium potatoes, peeled and diced

  4. 4 carrots, peeled and sliced

  5. 110g (4 oz) mushrooms, sliced

  6. Sauce:

  7. 60g (2 oz) butter

  8. 60g (2 oz) plain flour

  9. 600ml (1 pint) milk

  10. 110g (4 oz) grated cheddar cheese

  11. 1 clove of garlic, minced

  12. 1/2 teaspoon chopped jalapeno chillies

  13. Topping:

  14. 2 slices wholemeal bread

  15. 60g (2 oz) grated cheddar cheese

Instructions Jump to Ingredients ↑

  1. Parboil all veg except mushrooms for 5 minutes and drain. Place parboiled veg in an ovenproof dish and lay raw sliced mushrooms on top.

  2. For the sauce: Melt butter in a saucepan, add flour and beat well with a wooden spoon until smooth. Add a very small amount of milk and beat again until smooth, continue adding small amounts of milk and beating until all milk has been added. Add garlic and jalapeno chillies then increase to high heat, stirring constantly to avoid lumping until sauce comes to the boil and thickens. Turn heat down to low and continue stirring for another minute. Remove from heat and pour sauce over vegetables in dish.

  3. Topping: Run the bread through a food processor until finely crumbed. Sprinkle breadcrumbs over sauce and top that with grated cheese.

  4. Bake at 200 C / Gas 6 for around 30 minutes until topping is golden brown.


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